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I worked in the coffee industry for 10 years and as an organic farmer. I had intensive training in coffee processing and tasting. I also grew heirloom vegetables that I sold directly to restaurants and I had extensive food safety training for that. This experience led me to develop expertise in flavors and food pairing. My lifelong love of travel inspires my eclectic fusion style that is ingredients based. I am also trained in Ayurvedic nutrition and enjoy the challenge of accommodating a variety of dietary constraints and palates.
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